Stewed veal

How to stew veal:

Ingredients for veal stew:

4 kg boneless beef shoulder, 1 cup of fresh cheese, 6 eggs, 3 large onions, 3 lemons, 2 spoonfuls of flour, 50 grams of butter, 4 limes, 3 cups of dry white wine, salt and pepper.

Process of stewed veal:

1. Peel and chop the onion. Cut the veal into 2-inch cubes. Grind two lemons, then peel four limes and make them into small pieces.

2. Pour the butter into the casserole and add salt and pepper.

3. Add veal, sprinkle with flour, stir and cook for 1-2 minutes.

4. Squeeze the lemon and lime and pour the juice into the casserole. Pour in the white wine and beef. Cook over low heat for about 30 minutes.

Beat eggs, add pepper, salt and cheese, and mix them.

6. Add the mixture to the veal and remove as it boils.

Stewed veal

The word "blanquette" is derived from "white" Blanc. When used in cooking, it refers to stewed white meat with white sauce, the most typical of which is blanquette de Veau. Here is a simple way.

Material Science

2.5 Jin boneless beef shoulder, 1 cup of fresh cheese, 6 eggs, 3 large onions, 3 lemons, 2 spoonfuls of flour, 50 grams of butter, 4 limes, 3 cups of dry white wine, salt and pepper

Making method

1. Peel and chop the onions. Cut the veal into 2-inch cubes. Grind two lemons, peel four limes and make them into small pieces.

2. Pour the butter into the casserole and add salt and pepper.

3. Add veal, sprinkle with flour, stir and cook for 1-2 minutes.

4. Squeeze the lemon and lime and pour the juice into the casserole. Pour in white wine higher than beef. Cook over low heat for about 30 minutes.

5. Beat the eggs well. Add pepper, salt and cheese. Put them together.

6. Add the mixture to the veal. Take it when it's boiling.

French traditional food: blanquette de Veau

content validity

Veal stew is a complete dish with cooked veal, carrot and butter sauce.

The word "blanquette" comes from the fact that the sauce on the stew is white. All white meats (chicken, rabbit, pork), as well as mutton, can be cooked with "en blanquette" stew, although veal stew is the main dish of this cooking method.

practice

main course

Difficulty: very easy

Cost: Average

Preparation time: 15 minutes

Cooking time: 2 hours

Ingredients (for 4 persons)

1 kg veal

1 chicken nugget

1 piece of vegetable soup

Two or three carrots

1 large onion

1 can of mushroom (chopped)

1 can of fresh cream

lemon juice

1 egg yolk

flour

250 ml white wine

get ready:

Stir fry the beef in butter until the beef is a little golden. Sprinkle with 2 tbsp flour. Mix evenly. Pour in 2 to 3 cups of water and mix well.

Add chicken essence and vegetable soup. Pour in the wine and cover with water.

Cut the carrot and onion into slices, and put the mushroom into the beef. Simmer slowly over low heat for 1.5 to 2 hours, stirring constantly.

If necessary, add some water from time to time.

In a bowl, mix the fresh cream, egg yolk and lemon juice. Pour the mixed seasoning into the pot before leaving, stir well and put it on the plate immediately.

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